8 ounces (225 g) linguini
2 tablespoons (30 mL) butter
1/4 cup (50 mL) diced green onions
9 ounces (250 g) lobster meat, chopped Pinch of salt
Pinch of fresh ground black pepper
1 teaspoon (5 mL) Dijon mustard
1 cup (250 mL) white wine
1 cup (250 mL) heavy cream
1/4 cup (50 mL) freshly grated parmesan
Cook linguini in a pot of boiling, salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through.
Add Dijon mustard to pan. Then add white wine to deglaze: stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half.
Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan. Makes 2 servings.